3 tbls (25 g) 1 oz corn flour (corn starch)
salt
pepper
1 lb (450 g) stewing steak, cut into cubes
2 tablespoons oil
2 onions, sliced
1 garlic clove, finely chopped
1 pint (600 ml) beef stock
2 carrots, sliced
1 small green pepper, cored, seeded and diced
2 oz (50 g) mushrooms, sliced
salt
pepper
1 lb (450 g) stewing steak, cut into cubes
2 tablespoons oil
2 onions, sliced
1 garlic clove, finely chopped
1 pint (600 ml) beef stock
2 carrots, sliced
1 small green pepper, cored, seeded and diced
2 oz (50 g) mushrooms, sliced
method
1. Mix the cornflour with salt and pepper and use to coat the steak cubes.
2. Heat the oil in a flameproof casserole and add the onions and garlic. Fry until softened.
3. Add the steak cubes and brown on all sides.
4. Stir in the stock and bring to the boil. Add the carrots.
5. Cover the casserole and transfer to a preheated moderate oven 160°C (325°F) Gas mark 3. Cook for 1 1/2 to 2 hours.
6. Add the green pepper and the mushrooms. Cover again and cook for a further 30 minutes.
2. Heat the oil in a flameproof casserole and add the onions and garlic. Fry until softened.
3. Add the steak cubes and brown on all sides.
4. Stir in the stock and bring to the boil. Add the carrots.
5. Cover the casserole and transfer to a preheated moderate oven 160°C (325°F) Gas mark 3. Cook for 1 1/2 to 2 hours.
6. Add the green pepper and the mushrooms. Cover again and cook for a further 30 minutes.
serving amount
serves 4 - 5
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